# Vegan Gluten-Free Banana Pecan Shortbread (Butter-Free)

Cuisine: western · Time: 45 minutes · Servings: 30

## Ingredients

- 1 cup coconut oil  ((or sub vegan butter))
- 1/3 cup mashed ripe banana  ((1 small banana yields ~1/3 cup))
- 3/4 cup organic cane sugar or granulated sugar
- 2 1/2 cups gluten-free flour blend or unbleached all-purpose flour*
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
- 1/4 cup pecans ((finely chopped))
- 1/4 tsp ground cinnamon ((optional))

## Steps

1. Cream oil, sugar and banana.
2. Add vanilla, sea salt and blend.
3. Add flour and blend.
4. Add pecans and mix once more.
5. Transfer to a large piece of parchment paper and roll into a tight log, ~ 2 inches wide. Freeze for 15 minutes to harden.
6. Preheat oven to 350 degrees (175 C).
7. Unroll paper and slice cookies into slightly less than 1/2 inch discs with a sharp knife. If the dough has become too hard, let it rest for a few minutes at room temp to soften. If it’s too soft, freeze longer.
8. Place on an un-greased baking sheet. They won’t spread much, so they can be placed close together.
9. Bake for 18-22 minutes or until light golden brown.

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Source: minimalistbaker — https://minimalistbaker.com/vegan-gluten-free-banana-pecan-shortbread-butter-free/
Page: https://findfood.fun/vi/recipes/825
Language: en (requested translation unavailable)